This recipe is really more a template I use to make a breakfast scramble that I have for breakfast 6 days a week. It got it’s name because it’s usually my “second breakfast” and I was joking that I eat like a hobbit, with smaller meals every 2-3 hours, similar to the hobbits in Lord of the Rings. I usually start the day with a protein shake before my workout, then follow it up with this breakfast scramble. I often chop up the veggies ahead of time and portion them out and also pre-prep sweet potatoes so that this all comes together in a snap while my kids are doing their morning routine.
This scramble gets me veggies, protein, and a little bit of carbs and is the perfect mix to get me fueled for work or errands. It’s also a great way to use up leftovers I have in the fridge. It’s more a template than a recipe in that I can toss in whatever vegetables and healthy carbs that I have on hand. I also love that even though I eat it almost every day, by varying the ingredients, it doesn’t get boring!
Hobbit Breakfast Scramble
1 Green Container (cup) non-starchy vegetables (peppers, onions, summer squash, greens…whatever goes good in a skillet), diced
1 yellow container (1/2 cup) healthy carbs (pre-cooked sweet potatoes or potatoes, beans, etc), cubed if needed
2 eggs or 1 red container (3/4 cup) tofu
1 tsp olive oil or other healthy oil for the frying pan
Heat a small to medium size frying pan to medium-low and spray with oil. Allow pan to get warm and then add the veggies, cooking until just cooked through. Add the carbs and warm through. Scramble 2 eggs in a bowl or substitute extra firm tofu and add to the skillet, breaking up and scraping the skillet often until completely cooked. Season with salt and pepper and serve with hot sauce if desired.
Ultimate Portion Fix container equivalents – 1 green, 1 red, 1 yellow, and 1 tsp